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Pommes Dauphine (Potato Puffs)

Pommes Dauphine

I first tried Pommes Dauphine at Vincent A Restaurant in Minneapolis.  I was there for a work outing and didn’t think much of the appetizer when it was ordered because it just sounded like fried potatoes but as soon as I took one bite I couldn’t believe how light and fluffy and delicious and wonderful and so on and so forth they were.

I made potato skins this weekend for Sunday Football Funday appetizers and needed to use up the insides of 5 pounds of potatoes so thought this would be a great time to try and make these suckers at home.  It turns out they really aren’t as difficult as I thought they would be.

I’m pretty sure Oscar went one for one on these with his dad.  He honestly ate so many of these he went into a food coma and is on his second 2 hour nap of the day.  We’re teaching him really young what Sundays are all about in this house.  Football, eat, nap, repeat!

Oscar and Dad Pommes Dauphine (2)Oscar Pommes

Ingredients:
Potato Mix:

  • 1 pound potatoes, cooked and mashed
  • 2 Tbsp butter
  • 1 egg yolk

Pate Choux Dough:

  • 1/2 cup water
  • 3 Tbsp butter
  • 1/2 tsp salt
  • 3 oz flour
  • 4 large eggs + 1 large egg white

Directions:

  1. Add butter to warm mashed potatoes and season to taste with salt and pepper.  Add egg yolk and mix to combine.  Set aside.
  2. Boil water, butter, and salt over medium high heat in a heavy stockpot.
  3. Once boiling, remove from heat and add flour.  Stir to combine.  Return stockpot to burner over medium heat.  Stir vigorously until dough leaves the sides of the pot.
  4. Transfer dough to a kitchen aid bowl and allow to cool.
  5. Turn mixer to first speed and gradually add eggs fully incorporating before each new addition.  Scrape down bowl as needed.
  6. Add potato mixture and mix on first speed until fully incorporated.
  7. Fry batter by spoonfuls in neutral oil (peanut or canola) at 375F for 3-5 minutes or until nicely golden brown.
  8. Sprinkle with parmesan cheese and serve immediately.
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Posted by on September 20, 2015 in Appetizers, Sides

 

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Creme Fraiche

Creme Fraiche

Creme fraiche is a French form of sour cream.  It is not as sour as sour cream and contains a higher fat content.  Because of the high fat content, creme fraiche won’t curdle, like sour cream would, so it can be used to finish heated sauces.

The sourness comes from the lactic acid in the buttermilk.  The cultures in the buttermilk also act to add a high viscosity to the finished product.

Note: Cultures in the buttermilk will protect the cream from going bad.  It is ok and necessary to let the mixture sit unrefrigerated until thickened.

Uses:  over berries; cream in soup; whipped; Chantilly sauce over vegetables

Ingredients:

  • 2 Tbsp buttermilk
  • 1 cup heavy cream

Directions:
1.  Bring buttermilk to room temp (min. 75F).
2.  Heat heavy cream over very low heat not exceeding 100F.  Remove from heat.
3.  Pour cream in jar, pour buttermilk over cream and mix.  Place lid on jar.
4.  Keep in a warm place (min. 75F) for 12-36 hours until mixture thickens.  Mixture can be placed in a warm
water bath to keep temp.  Change water frequently.
5.  Stir mixture after 12 hours.  Once thickened, cover and refrigerate.

Note:  Creme fraiche will keep refrigerated 7-10 days.

 
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Posted by on November 21, 2011 in Made from Scratch, Uncategorized

 

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